Martha Stewart's Essential Southern Recipes

Ingredients

• 2 lb Chicken Pieces (bone‑in, skin‑on, cut into 8 pieces (thighs, drumsticks, breasts))
• 4 cup Ice Water (very cold, add ice cubes if needed)
• 2 tablespoon Kosher Salt (for the ice‑water brine)
• 3 cup Nonfat Buttermilk (covers chicken completely; can substitute with milk + lemon juice)
• 3 tablespoon Tabasco Sauce (optional, adds heat to the buttermilk soak)
• 1.5 cup All-Purpose Flour (sifted, for dredging)
• 1 tablespoon Kosher Salt (for the flour dredge)
• 1 teaspoon Freshly Ground Black Pepper (for the flour dredge)
• 2 lb Solid Vegetable Shortening (Crisco or similar; used as frying fat)
• 0.5 head Red Cabbage (shredded, bright red)
• 0.5 head Green Cabbage (shredded)
• 0.5 tablespoon Granulated Sugar (balances acidity in slaw)
• 0.25 cup Rice Vinegar (mild, adds tang to slaw)
• 1 tablespoon Olive Oil (optional, adds shine to slaw)
• 0.5 tablespoon Kosher Salt (for slaw seasoning (adjust to taste))
• 0.75 teaspoon Black Pepper (for slaw seasoning)

Instructions

1. Prepare Ice‑Water Brine

   Fill a large bowl with cold water, add 2 Tbsp kosher salt, stir until dissolved, then submerge the chicken pieces.

   Time: PT5M

2. Ice‑Water Soak

   Cover the bowl and refrigerate the chicken in the brine overnight (12 hours).

   Time: PT12H

   Temperature: 4°C

3. Drain and Transfer to Buttermilk

   Drain the chicken, pat dry with paper towels, then place in a second bowl with 3 cups nonfat buttermilk. Stir in 3 Tbsp Tabasco if you like heat.

   Time: PT5M

4. Buttermilk Marinate

   Cover the bowl with plastic wrap and refrigerate for 12 hours.

   Time: PT12H

   Temperature: 4°C

5. Make Dredge

   In a shallow dish combine 1½ cup sifted all‑purpose flour, 1 Tbsp kosher salt, and 1 tsp freshly ground black pepper. Mix well.

   Time: PT5M

6. Coat Chicken

   Remove chicken from buttermilk, discard the liquid, let excess drip off, then roll each piece in the flour mixture, shaking off excess.

   Time: PT10M

7. Heat Shortening

   Melt 2 lb solid vegetable shortening in the deep skillet. Heat until the oil reaches 350°F.

   Time: PT10M

   Temperature: 350°F

8. Fry Chicken

   Working in batches, place pieces skin‑side down, fry for about 6 minutes, turn, fry another 6 minutes, then flip once more for a final 6 minutes, for a total of 18 minutes. The internal temperature should reach 165°F.

   Time: PT18M

   Temperature: 350°F

9. Shred Cabbage for Slaw

   Using a chef's knife, shred half a head of red cabbage and half a head of green cabbage, discarding the tough core.

   Time: PT10M

10. Mix Slaw Dressing

    In a large bowl combine ½ Tbsp kosher salt, ½ Tbsp granulated sugar, ¾ tsp black pepper, and ¼ cup rice vinegar. Toss the shredded cabbage with the dressing.

    Time: PT5M

11. Finish Slaw

    Taste the slaw; add a little more rice vinegar if needed, then drizzle 1 Tbsp olive oil for shine and toss again.

    Time: PT2M

12. Rest and Season Fried Chicken

    Remove chicken from oil, drain on paper towels, and sprinkle lightly with kosher salt while still hot.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

30 g

Fat

30 g

Fiber

3 g